Do you like pancakes? You will love them once you read these tips and tricks that will transform you into an expert pancake chef! Learn all about ingredients, mixing, cooking, flipping, presenting, storing, reheating, and more!
Flour
Fresh flour makes all the difference in the taste and texture of pancakes, because the simpler the recipe, the more vital are high-quality ingredients. So buy flour at a health food store, local mill, or in the natural foods section of the grocery store.
Try using cake flour for super light and fluffy pancakes.
Iron
Test if the iron is hot enough by spraying it with a few drops of water. If the drops dance and sizzle, it’s done.
You may want to test the batter and griddle by cooking a test pancake first.
If your pancakes are browning on the bottom before bubbles appear on the top, your griddle is too hot; while if the top dries before the bottom is golden brown, the iron isn’t hot enough.
defeat
Do not over mix the pancake batter because this develops the gluten too much, resulting in rubbery pancakes. Over-mixing also pops air bubbles in the batter, which are important for light pancakes.
Cook pancake batter with baking soda right away, because the liquid starts to react right away, and if you wait too long, the batter will deflate.
Stir batter gently ONLY until moistened. Any remaining small lumps will cook, so don’t worry about them.
Keep in mind that each cook measures differently, so the dough may need minor adjustments. If the batter seems too thick, thin it a tablespoon at a time or with milk, buttermilk, or water; if it seems too thin and runny, mix in a tablespoon or so of flour.
Pancake batter that is too runny equals thin, flat pancakes.
Pancake batter that’s too thick means it doesn’t spread, resulting in thick pancakes with doughy centers.
The consistency of pancake batter is important, but sometimes unpredictable, as ingredients, how long the batter rests, and even the weather all affect the batter.
Keep in mind that doughs made with wheat flour will thicken as they stand.
pour pancakes
A ladle works for pouring pancake batter, but if you use one, keep in mind that the higher you hold it, the more risk you run of breaking air bubbles in the batter. Therefore, hold the ladle close to the surface of the griddle.
You want at least an inch of space between the cooking of the pancakes, so remember that when you pour the batter in it will spread out.
Using the spatula
Resist the urge to move the pancakes while the first side is cooking, as this will break the seal between the pancake and the cooking surface, meaning the pancake won’t cook evenly.
Similarly, turn the pancakes only once. The second side never cooks as evenly as the first, taking only half the cooking time as the first.
A thin, wide spatula slides easily under delicate pancakes and allows you to flip them without tearing them apart.
Lift just the edge of a pancake with a spatula to see if it’s golden brown and ready to flip.
Flip gently, don’t toss your pancakes sky high unless you want them to stick to the ceiling or floor!
After flipping, cook 1-2 more minutes.
NEVER stroke the pancakes with the spatula.
Leftover Pancakes and Reheating
Freeze leftover pancakes in airtight plastic bags.
Reheat pancakes in a toaster, toaster oven, or regular oven to 350 degrees for 5 to 10 minutes. If using the oven, first place the pancakes in a single layer on a foil-lined baking sheet.
Reheating pancakes in the microwave is not recommended, as it tends to toughen them.
pancake mixes
If you like to eat pancakes frequently, make your own mix to keep on hand. Simply mix the dry ingredients for your favorite recipe and store in an airtight container in a cool, dry place.
Tips for presenting pancakes
Make the pancakes even in size and arrange them nicely on a serving plate (keep warm in the oven).
Heat the plates and the syrup and butter.
Heat syrup in a small microwave-safe pitcher for 15-30 seconds.
Serve pancakes with the best sides facing up.
Garnish pancakes with a dusting of powdered sugar, cocoa, slices of fresh fruit, or nuts.
Warm Honey Syrup
Heat the honey to the boiling point and it becomes thin and pourable, a deliciously different pancake syrup.
Creative “Letter” Pancakes
Fill a sealable plastic bag with pancake batter (or use a squeeze bottle), poke a hole in the corner of the bag, and squeeze the batter, writing letters to spell out your child’s name or initials.
Note: The size of the hole will determine the size of the letters on the pancake.
top pancakes
Sometimes all you need to make a good pancake, an amazing pancake, is the right topping. Get creative, and you just might come up with the best pancake topping ever.
Move over the maple syrup. It’s time to try something new!
Below you will find a selection of Suggestions for delicious pancake toppings:
Canned Fruit Pie Fillings
Jam (warm in the microwave and stir, this makes a nice, pourable consistency).
Honey
whipped cream
chocolate syrup
Candy
caramel sauce
peanut butter
frozen
Cream cheese (don’t forget all the flavor varieties!)
curd
Just sprinkle with powdered sugar or cocoa. You could even use a simple template (snowflake, heart, star, etc…) for a wow effect!